STANDARDIZATION OF MATURITY INDICES AND POST HARVEST TREATMENTS FOR RETENTION OF STORAGE QUALITY OF PERSIMMON (Diospyros kaki L.) FRUITS
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Date
2018-12
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UHF, NAUNI
Abstract
ABSTRACT
The present investigation entitled “Standardization of maturity indices and post harvest treatments for
retention of storage quality of persimmon (Diospyros kaki L.) fruits” was conducted in the Department of Food
Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP) during
the year 2016-2017 under three experiments. In the first experiment, persimmon fruits of cvs. Fuyu, Hachiya, Jiro and
Zinjimaru were harvested at five developmental stages and allowed to ripen under ambient conditions to standardize the
optimum harvesting date for each cultivar. In the second experiment non-astringent persimmon fruits cv. Fuyu were
treated with 1-MCP (250, 500 & 750 ppb), CaCl2 (1, 2 & 3%),Salicylic acid (1.0, 1.5 & 2.0 mM) and Nitric oxide (0.5,
1.0 & 1.5 mM) and changes in their quality during ambient as well as refrigerated storage were observed. In the third
experiment combinations of treatments to remove astringency and induce ripening in the astringent cv. Hachiya were
standardized independently and in combination over the two seasons.
On the basis of physico-chemical and bio-chemical characteristics of fruits upon ripening the optimum time
for harvesting of persimmon cv. Fuyu was found to be 85/86 days whereas for Hachiya it was 86 days, for Jiro it was
89/91 days and for Zinjimaru it was 92/91 days from full bloom during 2016/2017 respectively, which corresponded to
the 3rd harvest date in each cultivar. Significant increase in fruit size and weight, TSS, sugar and carotenoid contents
were observed with advancing maturity of fruit which was accompanied by a decrease in titratable acidity and ascorbic
acid contents. After a ripening period of 9 days, fruits harvested on the above mentioned durations from full bloom (3rd
harvesting date) developed better physico-chemical and sensory attributes and exhibited minimum weight loss in
comparison to fruits harvested on other dates. Among postharvest treatments, fruits that were treated with 750 ppb 1MCP
(T3) retained maximum TSS, sugars, titratable acidity, pectin and ascorbic acid contents and exhibited slower
respiration rate and enzymatic activities, thereby proving to be effective in increasing storage life and overall
acceptability of fruits during ambient as well as refrigerated storage and was followed by T2and T1, respectively.
All the astringency removing treatments were found to be effective in decreasing astringency of Hachiya
persimmon fruits. Among the various treatments > 80 per cent CO2 for 24 hrs (T9) was found to be most effective in
decreasing tannin contents and increasing the total soluble solids (TSS), reducing sugars, total sugar contents and
sensory characters in fruits. Treatments of fruits with 750 ppm ethylene for 24 hrs showed the best result in inducing
proper ripening as reported on the basis of physico-chemical and sensory characteristics of fruits after 9 day ripening
period. Combination ofde-astringency and ripening treatments showed promising results with the combination of>80%
CO2 for 24 hrs followed by 750 ppm ethylene for 24 hrs proving to be the most effective in enhancing the quality
characteristics of Hachiya persimmon fruits upon their ripening
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